Recommended IBA modern web export by International Bartenders Association (2026) — IBA modern source record
| 10 ml | Absinthe — {"raw_name": "Absinthe", "raw_measure": "10 ml Absinthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 50 ml | cognac — {"raw_name": "Cognac", "raw_measure": "50 ml Cognac", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 2 dash | Peychaud's bitters — {"raw_name": "Peychaud’s Bitters", "raw_measure": "2 Dashes Peychaud’s Bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 1 whole | Sugar cube — {"raw_name": "Sugar Cube", "raw_measure": "1 Sugar Cube", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice in a mixing glass.
- Discard the ice and any excess absinthe from the prepared glass, strain the mixed drink into the glass.
- NOTE: The original recipe changed after the American Civil War, Rye Whiskey substituted Cognac as it became hard to obtain.
Garnish: Garnish with lemon zest.
Ice: ice
{"date_published": null, "source_url": "https://iba-world.com/iba-cocktail/sazerac/", "image_url": "https://iba-world.com/wp-content/uploads/elementor/thumbs/logo-qo6h9rew50xcgn4z1lnggyd5fcltku6ovu4wzenc64.webp"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.